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Yeasted Bread
By modern standards, all our bread is long fermented, it rests in linen "couches" and is allowed to prove for a
minimum of two hours; some dough ferments for up to twenty-four hours. All the loaves are hand moulded and then
the majority are baked directly on the oven floor and some are baked in tins.
The recipes for yeasted bread generally contain less yeast than used in modern production.
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Long Crichel White Bloomer
The ingredients are simply unbleached white wheat flour, salt, yeast and water.
Prepared from a "sponge", the dough is given plenty of time to develop flavour and texture. This is the
traditional English crusty loaf.
400g or 800g
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Long Crichel White Tin
This is the same bread as the bloomer, only it is baked in a tin, it is just
as crusty
400g or 800g
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Long Fermentation Bread
Containing only a tenth of the amount of yeast that we usually use, the dough ferments
for up to 24 hours. Very digestible, chewy and especially delicious, this bread is enjoyed even by those with
moderate wheat sensitivity.
400g or 800g
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Olive and Rosemary Bread
We add green olives and rosemary to the unbleached white flour, salt and yeast.
The round loaves, baked on the oven floor, are the perfect compliment to salads, soup, fish or cheese.
400g
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Wholemeal (Yeasted)
Made from 100% wholemeal stone ground wheat flour, this is delicious old fashioned
English bread baked in a tin.
400g or 800g
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Fruit Bread
Soft, sweet and spicy, the fruit bread contains no dairy, it’s a mixture of white and
wholemeal flour with vine fruits, figs and dates and an English blend of spice.
400g
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Special and occasional yeasted bread
Apple Raisin and Cider Bread
We make this special soft white bread when the apples are in season.
Try it with cheese and cider! |
Garlic and Herb Bread
When we have garlic from the walled garden, we steep it in milk, chop it
and then mix it to the dough with fresh herbs to make a pungent loaf |
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